Cuban Meatloaf

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Difficulty: Medium - experience needed


1 1/2 teaspoons fresh oregano, coarsely chopped
1 tablespoon chopped garlic
1/2 cup sliced, green olives
1 pound lean ground beef
2 cans (4.25 ounce) deviled ham
3/ 4 cup seafood cracker meal
2 large eggs
1/4 cup sliced green onions
1 1/2 teaspoon ground cumin
3 hard boiled eggs, peeled
1 egg, beaten
1/4 cracker meal
1 cup sofrito
1/2 cup water


Preheat oven to 425 degrees F. Chop oregano, place in medium bowl with garlic and olives. Stir in ground beef, cracker meal, eggs, onions, and cumin until thoroughly blended. Divide mixture in half. Press one section into 2 quart baking dish. Arrange boiled eggs, end-to-end, down center of the meatloaf. Top with remaining mixture, sealing the edges. Brush with egg. top with cracker meal. Bake 20 minutes. In large dish with spout combine sofrito and water. Reduce oven temperature to 375 degrees F. Pour half of safrito mixture over the meatloaf. Bake 35-40 more minutes or until meatloaf is 160 degrees F. Remove meatloaf from oven, let stand 5 minutes to cool. Slice and serve with remaining sauce.


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